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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers) => RENNET COAGULATED - Soft => Topic started by: Dibbs on June 05, 2013, 01:46:31 PM

Title: torta cañarejal and kin
Post by: Dibbs on June 05, 2013, 01:46:31 PM
Does anyone have a recipe for something like this?

http://aforkfulofspaghetti.blogspot.co.uk/2010/04/ewe-must-try-this-runny-cheese-fun-with.html (http://aforkfulofspaghetti.blogspot.co.uk/2010/04/ewe-must-try-this-runny-cheese-fun-with.html)

or this

http://www.brindisa.com/store/cheese/all-cheese/torta-de-barros-sheeps-milk-torta-1kg/ (http://www.brindisa.com/store/cheese/all-cheese/torta-de-barros-sheeps-milk-torta-1kg/)

They are cheeses that you cut the top off and use as a dip.  Kind of like an overripe Cam but bigger and thicker with a more robust rind.  If I just did a bigger Cam I think it would fall apart by the time it got this ripe.

If nobody has a recipe perhaps some suggestions on getting a stronger rind on a Cam type cheese would be helpful.